| • | Cut chicken into small pieces after cleaning. Apply salt on them and keep them aside.
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| • | Grind garlic, ginger, coriander leaves, green chilies, and turmeric powder to make a paste. Rub this paste on the chicken.
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| • | Roast the grated coconut with sliced onions in a frying pan, till they become brown in color. Grind this fried mixture to make a thick paste. Keep aside.
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| • | Heat 1 tbsp oil in a pan and roast Kashmiri chilies lightly. Transfer them to a plate.
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| • | Roast cinnamons, cardamoms, poppy flower, nutmeg and coriander seeds in the same pan. Mix roasted chilies with them.
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| • | Now, roast coriander seeds, mace, aniseed and poppy seeds very lightly. You can add some more oil to roast, if it is required.
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| • | Grind all the roasted spices to make a fine paste.
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| • | Melt ghee in a large pan and fry chopped onions and garlic, till they become tender.
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| • | Add marinated chicken and lid the pan. Cook till the chicken pieces become tender.
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| • | Now, add the spice paste and the coconut paste to the chicken and cook for another ten minutes.
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| • | Add tomatoes and let it simmer for 5 minutes.
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| • | Serve chicken Xacuti with lemon slices. |
